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Narkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style
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Chef :
Deepsikha ChakrabortyNarkel diye Murgir Mangsho l Coconut Chicken Curry - Kerala Style
#cookpadturns2 Typically, Kerala Chicken is cooked in coconut milk – but I have used grated coconut instead of that. Also, it is cooked in coconut oil – but, I have used the my very own Shorsher Tel (mustard oil). This fusion turned out to be a super heat. Believe me, the flavour, texture and taste, everything is so perfect and precise. A perfect dish for any family get-together. Enjoy!
Ingredient
Food ration :
3 servingsCooking time :
4 hours 30 minutes
2 tbsp
yogurt
1.5 tbsp
ginger-garlic paste
15
curry leaves
1/2 tsp
mustard seeds
1/2 tsp
fennel seeds
1/2 tsp
cumin seeds
1/2 tsp
turmeric powder
1 tsp
cumin powder
1/2 tsp
black pepper powder
1/2 tsp
garam masala powder
3 tbsp
mustard oil (1+2)
2 cup
warm water
As needed
salt (according to taste)
Cooking instructions
* Step 1
Marinate the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, cumin powder, black pepper powder, salt and 1 table-spoon mustard oil for 3-4 hours.
* Step 2
Meanwhile, mix onion and green chillies together and make a fine paste of them.
* Step 3
Heat oil in a pan and temper with cumin seeds, mustard seeds, fennel seeds, dried red chillies, cinnamon and curry leaves. Allow the spices to splutter.
* Step 4
Add onion-chilli paste and sautè until the mixture changes colour and gets thicken.
* Step 5
Now, add the grated coconut and tomato. Stir till the water leaves coconut and the tomato gets blended.
* Step 6
Add the marinated chicken pieces and mix well. Add the warm water.
* Step 7
Check for salt. As already added in marination, you might not need more. If required, add according to your taste.
* Step 8
Cover the lid and cook on low to medium flame for 20 minutes or until the chicken is well cooked. Gravy should be thick, so don’t add any more water.
* Step 9
Once the chicken is well cooked, sprinkle the garam masala powder and give a quick mix.
* Step 10
Cover the lid, turn off the flame and let it rest for 5 minutes.
* Step 11
Your hot, spicy and tangy Coconut Chicken Curry is ready to be served now.
Note: if there is a photo you can click to enlarge it
Tag
chicken (curry cut or drumsticks)
yogurt
(approx 200 gms) grated coconut
onion, roughly chopped
Green Chillies roughly chopped
tomato (chopped)
ginger garlic paste
Curry leaves
Dried Red chillies
cinnamon stick
mustard seeds
fennel seeds
cumin seeds
turmeric powder
cumin powder
black pepper powder
garam masala powder
mustard oil (1+2)
warm water
salt (according to taste)
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